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Winter Greens Hash with Turnips & Basil


Basil Chive Aioli:
  • 1/4 cup fresh basil leaves
  • 3 Tbsp roughly chopped chives or scallions
  • 3 Tbsp mayonnaise
  • 1 Tbsp water
  • 1 garlic clove, smashed
  • salt and pepper
Winter Greens Hash:
  • 2 medium sized potatoes, medium dice
  • 2 Tbsp extra virgin olive oil
  • 1 red onion, thinly sliced
  • 1 turnip, peeled, small dice
  • 1 green bell pepper, medium dice
  • 1 serrano chile, seeds removed, roughly chopped
  • 1/4 tsp red pepper flakes
  • salt and pepper
  • 1 bunch kale, stems removed, roughly chopped
  • 1 bunch collard greens, stems removed, roughly chopped


1. Combine aioli ingredients in a blender and process until smooth. Chill until ready to serve. Boil potatoes until tender. Drain and set aside.

2. Saute onions, turnip, bell pepper and serrano until tender and fragrant, 7 minutes. Season with red pepper flakes, salt and pepper. Add kale. Once wilted, add collards and season again with salt and pepper. OnceĀ  greens have cooked down, add potatoes and mash into a thick potato cake the size of your saute pan. Cook over medium-high until golden brown on bottom.

3. Place large plate on top of pan and quickly flip the potato cake onto plate so crispy side is up. Slide cake back into the pan to crisp up bottom. Cook 5-7 minutes more and serve with basil chive aioli.

Adapted from Profound Hatred of Meat Blog

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